Saturday, June 30, 2012

Our Favorite Peanut Butter Cookie Recipe

My girls have discovered a LOVE of baking this summer!


2 3/4 cups unbleached all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter
1 cup packed brown sugar
3/4 cup granulated sugar
1 cup extra chunky peanut butter (natural peanut butter does not work well)
2 large eggs
2 teaspoons vanilla extract
1 cup roasted, salted peanuts ground in food processor (about 20 pulses) you want it resemble graham cracker crumbs

  1. 1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
  2. 2. In bowl of electric mixer beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
  3. 3. Working with 1 tablespoon of dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.

These have been a HUGE hit in our house!